Clarkeys Cook Book
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Wednesday 8 September 2010
Wednesday 1 September 2010
Chicken Curry
Ingredients
600g chicken (cut into pieces)
2 tins of chopped tomatoes
1 large onion
garlic paste
ginger paste
lemon juice
100g meat mix masala
plenty of extra vigin olive oil
salt and pepper
500g of natural yoghurt
fresh coriander
chillies optional
*can also be made with fish/meat/potatoes
Method
600g chicken (cut into pieces)
2 tins of chopped tomatoes
1 large onion
garlic paste
ginger paste
lemon juice
100g meat mix masala
plenty of extra vigin olive oil
salt and pepper
500g of natural yoghurt
fresh coriander
chillies optional
*can also be made with fish/meat/potatoes
Method
- place plenty of oil into sauce pan along with garlic and ginger paste. heat until you can smell the pastes.
- put in the chicken and onions and cook until the chicken has cooked through to the center. make sure nothing sticks underneath.
- stir in the chopped tomatoes then add the shan mix. keep stirring
- season with salt and pepper and lemon juice to bring out more flavour. keep stirring
- leave to simmer and ocasionally stir so nothing sticks to bottom
- 5 minues before you are going to serve add plenty of yoghurt and taste until the spiciness is to your taste.
- add most of the coriander leaving some for decoration
serve with rice and maybe a nan bread
Monday 30 August 2010
Home made lasagne
Ingredients:
- 80g Flour
- 80g Butter
- ltr Milk
- 150g Cheese (Mozzarella/Gruyere/Emmenthal)
- 1 tbsp Grapeseed Oil or Olive Oil
- 3 Garlic Cloves
- 1 White Onion
- Pinch of Dried Thyme
- Pinch of Dried Basil
- Pinch of Dried Oregano
- 1.5kg Lean Minced Beef
- 800g Tinned Plum Tomatoes
- 18 Lasagna Sheets
- 800g Spinach
Method
1.To start making the sauce, melt the butter in a medium sized pot on a low flame. When the butter has melted add the flour and, using a wooden spoon, combine and continue cooking for a further 2 minutes taking care not to stop stirring;
2.Heat up your milk in a small pan and when it comes to the boil add it to the roux you made in the first pan. It is very important at this stage to switch to a whisk and continue whisking thoroughly for a further 2/3 minutes until the sauce is velvety smooth;
3.When the sauce is completed cover with a layer of cling film and set aside;
4.Place a large frying pan on a medium heat and add some grapeseed oil. When it reaches the right temperature add your onions and garlic and cook for 2 minutes until they start to become aromatic and translucent;
5.Add your dried herbs (basil, oregano and thyme) to the onions and garlic;
6.Add the beef to the frying pan and using a spatula or wooden spoon move the beef around and break up any lumps until it is golden brown;
7.When the meat is golden brown season it with salt and pepper and add your tins of whole plum tomatoes, again using the spatula to break them up slightly;
8.Turn the temperature down and cook for 20/25 minutes on a low heat;
9.Start making layers, in your oven proof lasagna dish, using alternative layers of lasagna sheets, the white sauce and meat sauce;
10.If you’re using the optional spinach add a couple of layers as well close to the centre of the lasagna;
11.Make sure the top layer of the lasagna is the white sauce and place your grated cheese on the top layer ready to be finished in the oven;
12.Cook your lasagna for 45/50 minutes at 180C/360F;
13.Serve hot. Lasagne is great with chips and/or salad.
Oreo Cheesecake
Ingredients
1 pkg. Oreo brand cookies
70g cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
180g cup granulated sugar
4 eggs
200g cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature
Method
1 pkg. Oreo brand cookies
70g cup melted unsalted butter
3 pkgs. cream cheese (8 oz.)*
180g cup granulated sugar
4 eggs
200g cup sour cream *
1 tsp. vanilla extract
(Optional)
Whipped cream and additional cookies for garnish
* should be at room temperature
Method
- Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan.
- Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.
- Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.
- Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.
- Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.
Cheesy Bacon Muffins
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 12 Muffins
Ingredients
300g Self raising white flour
1/2 tea spoon baking powder
1 teaspoon paprika
pinch of salt
85g butter (diced)
6 rashers of cold cooked bacon (chopped)
175g mature cheddar cheese (grated)
1 egg beaten
250ml milk
Method
Cooking Time: 20 minutes
Makes 12 Muffins
Ingredients
300g Self raising white flour
1/2 tea spoon baking powder
1 teaspoon paprika
pinch of salt
85g butter (diced)
6 rashers of cold cooked bacon (chopped)
175g mature cheddar cheese (grated)
1 egg beaten
250ml milk
Method
- Preheat oven to 200°C/400°F/Gas mark 6. Grease each cup of a 12-cup muffin tin or line each cup with a paper muffin case. Set aside. Sift flour, baking powder, paprika and salt into a large bowl then lightly rub in the butter.
- Stir in the bacon and cheese, then add the beaten egg and milk. stirring gently to mix well.
- Spoon the mixture into the muffin cups, divided it evenly between each one.
- Bake the muffins for about 20 minutes, or until well risen, golden brown and firm to touch. transfer to wire rack to cool. serve warm or cold.
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